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Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.

Directions

Place pecans into bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each ball in beaten egg white; roll in pecans. Place 1 inch apart onto greased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 11-13 minutes or until very lightly browned and set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Recipe Comments & Reviews

These cookies are awesome. I made these for the first time for last years cookie swap and I did double the batch . I really loved them !! But what's not to love about a buttery cookie with pecans and a creamy maple filling? They are so worth the price of the pecans for sure !!! Going to make them again soon.

Posted Oct 25 2014
by karen g.

Hands down, these have to be the best cookies ever!!

Posted May 26 2013
by Vickie

Excellent recipe. Nice flavor combo. Stored well. One of 15 different kinds i made for my 2011 Holiday assortment.

Posted Jan 18 2012
by Carol

These are some of the best cookies I've ever made!!! In addition to the vanilla extract I also added about 1/2 Tbsp maple extract for the cookies, and I added about 1 Tbsp brown sugar and some vanilla to the frosting (just my preference, as it tasted a bit "powdered sugary" to me before doing that). Other than those things and adding a little bit of water (maybe 2-3 Tbsp) to the dough to make it easier to form into balls, I did everything else as instructed and they're just delicious!!! From the sweetness to the texture, they're everything I love in a cookie!!!

Posted Dec 21 2011
by Amy

I saw these and wanted to make them for my husband's work. Since I hadn't made them before, however, I was hesitant. All my worries went out the door when my husband said the cookies were gone in an instant and people suggested I start a bakery. This is one of my top cookie recipes and with the maple frosting, they are perfect for giving as autumn treats.

Posted May 19 2011
by Jamie

Thanks for your comment... It seems when you mix this dough that it is very crumbly and you may assume the dough will not form a ball. I have though tthis when making some cookies. But, when mixing this cookie you do have to mix it sometimes up to 4 to 5 minutes and then itforms a dough. It will be dry and crumbly and then all of a sudden it comes together. I hope you try this recipe again.

Posted Jan 20 2011
by Cindy

I tried this recipe this morning, and I think there must be something missing. There are no eggs and no moisture for the batter. It was very difficult to roll into balls, and one certainly couldn't put a thumbprint in them, as they were so short they crumbled at a touch. I was able to do the thumbprint when they were warm, but not before they were baked. They taste just "okay", but are certainly missing something.

Posted Jan 11 2011
by Judy

This is a wonderful, delicious cookie!

Posted Dec 03 2010
by Cinnamon-Sue

Love these! So has everyone I've shared them with! I made them last Christmas, and thought the maple was a great fall flavor so this year I made them for Thanksgiving, and will probably make another batch for Christmas to give away again!

Posted Nov 30 2010
by Joan

These were absolutely delicious and the filling tasted like maple frosting on donuts. Yummo!

Posted Nov 16 2010
by Jeannie D.

I made these last Christmas and my family is begging me to make them again. We are all maple lovers.

Posted Dec 09 2009
by Sue

This cookie is delicious and everyone who tasted loved it! I was looking for a recipe for my upcoming cookie exchange and this will be perfect. Here are my suggestions: Cut the frosting ingredients in half - it is very sweet and 1/2 tsp for each cookie is perfect this is coming from a sugar fiend so trust me on this, use two egg whites instead of one, the finer the pecans are chopped- the better, pat the pecans onto the dough after rolling them so they stay on better, and bake until just set, not until slightly brown - this makes them softer and does not overcook the pecans. Enjoy!

Posted Dec 07 2009
by Tristan

Have made these twice. They are very good, and people ask for the recipe. I halve the frosting recipe, though. They would be way too sweet with so much frosting. Half is perfect.

Posted Oct 26 2009
by J

The maple frosting on the cookie was Very Sweet. The cookie itself was good... but don't think I would make this one again

Posted Oct 18 2009
by Barb

We have a pecan tree and like the flavor of maple so this was a good way to use some pecans! Very tasty, unique and attractive cookies. Not difficult to make, very easy to eat! :-D

Posted Oct 16 2009
by Ruth

If you like maple and pecans, this cookie is a must make. They are fantastic!!

Posted Oct 12 2009
by Hallie

I just made these last night to take on a road trip with my sister and our 97 year old mother. We all love maple and shortbread cookies. Very easy to make. No odd ingredients. Had everything on hand. Came out fantastic. Gresat treat for a leaf peeping ride !

Posted Oct 09 2009
by Debbie

I made these cookies for a Christmas party, and they were a hit. I think that these cookies taste like a maple bar doughnut, and I love doughnuts! This recipe is a keeper, and I know that I will be baking these for years to come. They take a little bit of preparation time, but they are very easy to put together, and the taste more than justifies the effort! Thanks for a wonderful recipe!

Posted Dec 16 2008
by Lib

Both my 21 year old son and I have made this easy and yummy recipe. Great with tea!

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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.

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